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Pulled Cajun Chicken Bowl

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Pulled Cajun Chicken Bowl

with Black Bean Rice and Apple Salsa

Informations supplémentaires
35 min. | 786 kcal | easy | Spicy | Printable version
1. Prepare Ingredients Dice apple into 1/4 inch pieces. Zest lime and cut in half. Pick and chop cilantro leaves. Peel shallot, trim ends. Cut shallot into 1/4 inch pieces.
2. Cook Chicken Drain chicken breast and pat dry with paper towel. Season chicken to preference with cajun spice mix, salt and pepper. Heat 1 tbsp. oil in a medium skillet over medium-high. Once hot, add chicken and cook for 3–4 minutes on one side. Flip, reduce heat to low and cover with a lid. Cook for 7–9 minutes until chicken reaches an internal temperature of 165°F. Rest for 2 minutes before shredding with two forks.
3. Cook Rice Heat 1 tbsp oil in a medium pot over medium-high. Rince the beans and add to the pot, cook for 2–3 minutes until light golden. Add rice, broth cube and 2 cups water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 10–12 minutes, until grains are tender. Once cooked, stir in lime zest to taste.
4. Pickle Shallot Add shallot to a small heatproof bowl. To a small pot, add 1/2 cup water and the pickle blend bring to a boil. Pour over shallot and set aside for 5 minutes.
5. Prepare Apple Salsa Drain shallot from pickle blend. In a medium bowl, combine 1/2 tbsp. olive oil, shallot, apple and cilantro. Season to taste with lime juice, salt and pepper.
6. Serve Divide rice between serving bowls and top with shredded chicken and apple salsa. Enjoy!
300gChicken Breast
140gBasmati Rice
398gBlack Beans
1unitVegetable Broth Cube(s)
1unitGranny Smith Apple
1unitShallot
1unitCilantro
10gCajun Spice Mix
1unitLime
75mlPickle Blend
What you need pan, pot, strainer
786 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 97g
32%
fat 8g
12%
cholesterol 199mg
66%
fiber 14g
56%
protein 75g
saturated 2g
10%
sodium 1007mg
42%
sugar 11g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg